CN115226874B - Baking method for improving whole kernel rate of macadimia nut and preparation method of whole kernel of macadimia nut - Google Patents
Baking method for improving whole kernel rate of macadimia nut and preparation method of whole kernel of macadimia nut Download PDFInfo
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Abstract
The invention belongs to the technical field of food. The invention provides a baking method for improving the whole kernel rate of macadimia nuts, which comprises the steps of short-time high-temperature treatment, cooling and drying treatment; the short-time high-temperature treatment comprises short-time high-temperature drying treatment; the temperature of the short-time high-temperature drying treatment is 70-78 ℃ and the time is 20-32 min; the short-time high-temperature drying treatment mode is electrothermal blowing drying. According to the method, the fresh macadimia nut is subjected to specific short-time high-temperature treatment and cooling, and then is subjected to drying treatment, so that the shell sticking rate can be reduced, and the whole kernel rate can be improved. The results of the examples show that the whole macadamia nut kernel rate of the baking method of the invention reaches 87.92% at the highest and the shell sticking rate is only 8.17%.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a baking method for improving the whole kernel rate of macadimia nuts and a preparation method of the whole kernels of the macadimia nuts.
Background
Macadamia (Macadamia spp.) is a family of Proteaceae Macadamia (Macadamia f. Muell) perennial evergreen tree, subtropical rain areas native to southeast and north new south wilms in queensland, australia, also known as queensland chestnut, australia walnut. Since large-scale commercial planting of macadamia nuts begins with hawaii, it is also known as hawaii fruit. The edible macadimia nut has crisp taste, rich milk flavor and rich nutrition, and the fat content is 65-80%, wherein unsaturated fatty acid accounts for more than 80% of the total amount, and is the only woody nut rich in palm oleic acid in the nut. In addition, the macadimia nut kernel also contains 8 microelements and bioactive substances such as essential amino acids, rich calcium, phosphorus, riboflavin, nicotinic acid and the like of human bodies, is beneficial to reducing blood cholesterol and preventing liver and heart diseases, is one of edible dry fruits with the best quality in the world, and enjoys the American name of the king of the dry fruits.
Macadimia nuts are favored in the international market, which is always in short supply. The suitable planting areas such as Australia, america, south Africa, kennel and southeast Asia are actively introduced or planted on a large scale. The development of China is very rapid after the self-introduction, the current planting area reaches 400 ten thousand mu, and the method is the country with the fastest growing planting area of the macadimia nuts in the world and the country with the largest planting area. Because the industry starts later and lacks related technologies and equipment, the shelling and kernel taking technology of the macadimia nut is not mature, so that the problems of low whole kernel rate, more broken kernels and the like of the processed kernels are caused, the market share of the kernel products is influenced, and the further improvement of the planting benefit of the macadimia nut is severely limited. Along with the continuous production of the existing orchards entering the full-length period and the young orchards, the yield of the macadimia nuts in China is greatly increased, the conversion of the products from shelled fruits to nuts is an important way for improving the efficiency of the macadimia nut industry, and the bottleneck problem caused by the lack of shelling and kernel taking technology is increasingly prominent.
The macadimia nut kernels are generally prepared by processing methods of baking, shelling and the like of shelled fruits, the shelling efficiency is greatly improved from manual shelling to mechanical shelling, the production cost is gradually reduced, and the whole kernel rate of the kernels is still required to be improved during shelling. The whole kernel rate is an important mark for classifying the macadimia nut kernels, and the whole kernel rate can reach about 65% when the shell is opened by the existing baking means, so that high-quality nut kernel products are scarce, and a baking method with high whole kernel rate of the macadimia nut is urgently required.
Disclosure of Invention
The invention aims to provide a baking method for improving the whole kernel rate of macadimia nuts, which has the advantages that the whole kernel rate of the macadimia nuts is high, the shell sticking rate is low, the macadimia nuts with high quality can be obtained, and the extra large whole kernels with the specification model number of 0# and the sensory requirement level specified in agricultural industry standard (NY/T693-2020) can be further obtained by slightly screening the macadimia nuts.
In order to solve the problems, the invention provides the following technical scheme:
the invention provides a baking method for improving the whole kernel rate of macadimia nut, which comprises the steps of sequentially carrying out short-time high-temperature treatment, cooling and drying on the macadimia nut shell;
the short-time high-temperature treatment comprises short-time high-temperature drying treatment;
the temperature of the short-time high-temperature drying treatment is 70-78 ℃ and the time is 20-32 min; the short-time high-temperature drying treatment mode is electrothermal blowing drying.
Preferably, the cooling mode comprises natural cooling or air cooling, the cooling time is 1-2 h, and the temperature after cooling is based on that the shell of the macadamia nut is less than 28 ℃.
Preferably, the water content of the macadamia nut shell after the short-time high-temperature drying treatment is 15-20%.
Preferably, the drying treatment includes a first stage drying treatment and a second stage drying treatment; the temperature of the first-stage drying treatment is 35-40 ℃ and the time is 42-48 h; the temperature of the second stage drying treatment is 48-50 ℃ and the time is 66-72 h.
Preferably, the water content of the macadamia nut shell after the first-stage drying treatment is 8% -10%; the water content of the macadamia nut shell after the second-stage drying treatment is 2-5%.
Preferably, the drying treatment mode is electrothermal blowing drying.
The invention also provides a preparation method of the macadimia nut whole kernel, which comprises the following steps:
by adopting the technical scheme, the baking method is used for baking the macadimia nut shells and opening the shells to obtain the whole macadimia nut kernels.
Preferably, the macadamia nut shell fruits are picked within 10d, and the water content of the macadamia nut shell fruits is 20% -25%.
Preferably, the macadamia nut shell is obtained by peeling green peel of macadamia nut green peel.
The invention has the beneficial effects that: the invention provides a baking method for improving the whole kernel rate of macadimia nuts, which comprises the steps of short-time high-temperature treatment, cooling and drying treatment; the short-time high-temperature treatment comprises short-time high-temperature drying treatment; the temperature of the short-time high-temperature drying treatment is 70-78 ℃ and the time is 20-32 min; the short-time high-temperature drying treatment mode is electrothermal blowing drying. The method can realize the efficient shelling of the macadimia nuts, and the shelled nuts have high whole kernel rate, few broken nuts and good quality, and finally the high-quality nuts are obtained. The invention adopts specific short-time high-temperature treatment and cooling operation to realize the technical effects of improving the whole kernel rate of the macadimia nut and reducing the sticking rate of the macadimia nut, wherein the short-time high-temperature treatment leads the moisture of the nut to be rapidly reduced, the moisture content of the nut is not greatly changed, so that the pressure difference caused by the gradient difference of the moisture content formed from outside to inside of the nut is increased, and the pressure difference between the nut and the nut leads the heat expansion degree and the cold contraction degree of the nut and the nut in the cooling process to be different, so that the nut and the inner wall of the nut are separated, and the subsequent drying treatment is added, thereby reducing the adhesion of the nut and the nut when the nut is opened, and improving the whole kernel rate. The results of the examples show that the whole kernel rate of the macadimia nut in the baking method of the invention reaches 87.92% at the highest, and the shell sticking rate is only 8.17%; in conclusion, the macadimia nut prepared by the baking method has high whole kernel rate, extremely high quality and simple method.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings that are required to be used in the embodiments will be briefly described below.
Fig. 1 shows the overall nut rate and shell sticking rate of the macadimia nuts of examples 2 to 3 and comparative examples 2 to 4;
fig. 2 shows the overall nut rate and shell sticking rate of the macadimia nuts of examples 4 to 5 and comparative examples 5 to 8.
Detailed Description
The invention provides a baking method for improving the whole kernel rate of macadimia nuts, which comprises short-time high-temperature treatment, cooling and drying treatment; the short-time high-temperature treatment comprises a short-time high-temperature drying treatment.
In the invention, the short-time high-temperature drying treatment temperature is 70-78 ℃, preferably 72-76 ℃, more preferably 75 ℃; the short-time high-temperature drying treatment time is 20 to 32 minutes, preferably 26 to 31 minutes, more preferably 30 minutes. In the present invention, the moisture content of the macadamia nut shell after the short-time high-temperature drying treatment is preferably 15 to 20%, more preferably 15 to 18%, and still more preferably 15%. In the embodiment of the invention, the water content of the macadamia nut shell after the short-time high-temperature drying treatment is preferably 18.32%.
The short-time high-temperature drying treatment mode is electrothermal blowing drying. The electrothermal blowing drying according to the invention is preferably carried out in an electrothermal blowing drying oven. The invention has no special limitation on the source and model of the electrothermal blowing drying oven, and the electrothermal blowing drying oven can be made of conventional products. In the embodiment of the present invention, the electrothermal blowing dry box is preferably a model WGL-2308, electrothermal blowing dry box manufactured by Test instruments Inc. of Tianjin. The drying modes in the prior art are various, and the natural drying time is long, generally about 10 days; the microwave drying cost is high, the technology is not mature, and the technical effects of high whole kernel rate and low shell sticking rate of the invention cannot be realized. The electrothermal blowing drying equipment is simple and easy to obtain, has low requirements on the running environment, can uniformly heat the whole shell and fruit by electrothermal blowing, and can easily form gradient difference of water content of the shell and the kernel after the shell and fruit are dispersed in the short-time high-temperature drying process, so that the technical effects of high whole kernel rate and low shell sticking rate are realized.
The short-time high-temperature treatment temperature and time are selected to ensure that the macadimia nut kernels cannot deteriorate, and the technical effects of reducing the shell sticking rate and increasing the whole kernel rate of the macadimia nuts and improving the fruit quality are achieved in a specific electrothermal blowing drying mode by strictly controlling the high-temperature treatment temperature and time.
The invention carries out cooling treatment on the macadimia nuts obtained by short-time high-temperature treatment. In the invention, the cooling treatment mode is preferably air-conditioning indoor natural cooling or air cooling, and the air-conditioning indoor natural cooling is preferably that macadimia nuts obtained by short-time high-temperature treatment are placed in an air-conditioning room at 26 ℃ for natural cooling without taking other measures; the air cooling is preferably performed on the macadimia nuts obtained through short-time high-temperature treatment by a fan, so that the macadimia nuts are promoted to cool.
The cooling time of the present invention is preferably 1 to 2 hours, more preferably 1 to 1.5 hours, and still more preferably 1 hour. In the present invention, the shell of the macadamia nut shell is not hot or the shell is inserted into the macadamia nut by a thermometer to measure the temperature below 28 ℃ and then the shell stops cooling. In the examples of the present invention, the internal cooling temperature of the macadamia nuts was 27.5 ℃.
The cooling treatment of the present invention may not be carried out by placing the macadimia nut in an environment below room temperature or in a low temperature device, such as in a refrigerator, liquid nitrogen, etc., which would condense moisture in the macadimia nut shell and easily cause deterioration of the nut during subsequent baking.
The cooling treatment can reduce the temperature of the nuts of the macadimia nuts after short-time high-temperature treatment and prevent the nuts from deteriorating due to continuous high temperature.
After cooling, the invention performs drying treatment on the macadimia nuts obtained by cooling. In the present invention, the drying treatment preferably includes a first stage drying treatment and a second stage drying treatment. In the present invention, the temperature of the first stage drying treatment is preferably 35 to 40 ℃, more preferably 36 to 39 ℃, and still more preferably 38 ℃; the time is preferably 42 to 48 hours; further preferably 44 to 48 hours, and more preferably 48 hours. The moisture content of the macadamia nut shell after the first stage drying treatment according to the present invention is preferably 8% to 10%, more preferably 8.5% to 9.5%, and even more preferably 8.7%. In the present embodiment, the moisture content of the macadamia nut shell after the first stage drying treatment is preferably 9.98%.
In the present invention, the temperature of the second stage drying treatment is preferably 48 to 50 ℃, more preferably 49 to 50 ℃, and still more preferably 50 ℃; the time is preferably 66 to 72 hours, more preferably 68 to 72 hours, and still more preferably 72 hours. The moisture content of the macadamia nut shell after the second stage drying treatment is preferably 2% -5%, more preferably 2.5% -4%, and even more preferably 3%. In the present embodiment, the moisture content of the macadamia nut shell after the second stage drying treatment is preferably 3.16%. According to the invention, the first-stage drying treatment and the second-stage drying treatment realize continuous baking of the macadimia nut, and after the fresh shell fruits of the macadimia nut are cooled to room temperature, the first-stage drying treatment and the second-stage drying treatment are carried out, so that the shells and the nuts of the fresh shell fruits of the macadimia nut expand with heat and contract with cold again, the shell sticking rate of the macadimia nut is further reduced, and the whole kernel rate is improved.
In the prior art, the macadimia nuts are directly dried conventionally, and the problem that a large number of nuts and shells of the macadimia nuts are adhered exists, so that the adhering rate of the nuts and the shells is required to be reduced by continuously turning in the drying process, but even if the adhering rate of the nuts and the shells is still high by increasing turning operation in the drying process, the whole kernel rate is low when the shells are broken. The short-time high-temperature drying treatment can quickly reduce the moisture of the shell of the macadimia nut at a specific time and temperature, and the moisture content of the nut is not changed greatly, so that the pressure difference is formed between the shell and the nut from outside to inside due to the gradient difference of the moisture content (the moisture content of the shell is low, the moisture content of the nut is high). In the cooling process, the water content pressure difference between the shells is large, so that the degree of thermal expansion and cold contraction of the shells is obviously different, the shells are promoted to be separated from the inner wall of the shells, the adhesion between the shells is reduced when the shells are opened, the shell sticking rate is reduced, and the whole kernel rate is improved.
According to the method, short-time high-temperature treatment and cooling operation are adopted for the macadimia nut, so that the nut sticking rate is greatly reduced, the whole kernel rate of the shelled fruits is improved when the shelled fruits are peeled off, the shells and the kernels of the fresh shelled fruits of the macadimia nut expand with heat and contract with cold again in the subsequent drying treatment process, the shell sticking rate and the whole kernel rate of the macadimia nut are further reduced, the macadimia nut kernels with high whole kernel rate can be obtained without turning in the subsequent drying process, and the kernel quality is extremely high. The invention reduces the shell sticking rate and improves the whole kernel rate of the macadimia nut under the precondition of not reducing the nutritional value of the nuts.
In the present invention, the drying treatment is preferably electrothermal air drying.
The invention also provides a preparation method of the macadimia nut whole kernel, which comprises the following steps:
by adopting the technical scheme, the baking method is used for baking the macadimia nut shells and opening the shells to obtain the whole macadimia nut kernels.
In the present invention, the macadamia nut shell is preferably fresh shell newly picked on the same day or macadamia nut shell picked for 7-10 days. The macadimia nut shell fruits are preferably obtained by peeling green peel fruits of macadimia nuts, preferably full fresh shell fruits without deterioration, and picking out worm fruits, rotten fruits and dysplastic weak fruits. The peeling mode is not particularly limited, and a conventional mode is adopted. The peeling mode of the invention preferably uses a special peeling machine for Australian nuts. The water content of the macadamia nut shell fruit according to the invention is preferably 20% -25%, more preferably 21% -23%, and even more preferably 22.5%.
The method provided by the invention has the advantages that the whole kernel rate of the macadimia nut kernel is high, and the macadimia nut kernel can be further obtained by slightly screening, so that the kernel with the specification model number of 0# and the first-class sensory requirements specified in the agricultural industry standard (NY/T693-2020) has great popularization and application potential.
In order to further illustrate the present invention, the following description is provided with reference to the accompanying drawings and examples, which are not to be construed as limiting the scope of the invention.
Example 1
Taking 'Nanya 116' Australian nut fresh shell fruits as research objects, picking 'Nanya 116' Australian nuts 2021 month from Australian nut germplasm resource gardens of Nanya Tropical crop institute of Tropical agricultural academy of China, removing green husks by utilizing a green husk removing machine special for the Australian nuts to obtain 'Nanya 116' Australian nut fresh shell fruits, picking out worm fruits, rotten fruits and dysplastic weak fruits, and leaving full and undamaged 'Nanya 116' Australian nut fresh shell fruits for processing and shelling. Fresh macadamia nuts of south asia 116' were grouped, each group weighing 2kg, and each group was taken as one sample, and 3 sample replicates were provided, designated sample 1 (263), sample 2 (260) and sample 3 (261). The fresh shell fruits of the macadimia nuts of the sample 1, the sample 2 and the sample 3 are baked as follows:
placing in an electrothermal blowing drying oven for short-time high-temperature drying treatment, wherein the drying temperature is 75 ℃ and the drying time is 30min. The water content of the macadamia nut shell after short-time high-temperature drying treatment is 18.32%.
Naturally cooling the fresh macadimia nut shell fruits subjected to short-time high-temperature drying treatment to room temperature in a way of naturally cooling in an air-conditioning room at 26 ℃ for 1.5h, inserting the cooled macadimia nut shell fruits into the inside of a macadimia nut by using a thermometer to measure the temperature at 27.5 ℃, then carrying out electrothermal blowing drying treatment in an oven, and firstly drying at 38 ℃ for 48h to obtain the macadimia nut shell fruits with the water content of 9.98%; drying is then continued at 50deg.C for 72 hours to give macadamia nut shell having a moisture content of 3.16%.
And after the drying and baking treatment is finished, opening the shell by using a special shell removing machine for the macadimia nuts.
Comparative example 1
The other conditions were the same as in example 1 except that 3 samples were set up in comparative example 1, and were designated as sample 1 (262 pellets), sample 2 (260 pellets) and sample 3 (261 pellets) as well.
Application example 1
(1) The shell sticking rate, i.e., the shell to kernel sticking ratio, of each sample of example 1 and comparative example 1 was counted, and the results are shown in table 1.
The shell sticking rate (%) =n1/N0, where N0 represents the total number of shell particles in a single sample, and N1 represents the number of shell particles in the sample to which the nut kernels adhere.
The whole kernel is calculated by not dividing the kernel, the outline of the kernel is not obviously damaged or the missing part is not more than 1/4 of the kernel, and the calculation formula of the whole kernel rate is as follows:
whole kernel rate (%) = m1/m0, where m0 represents the total mass of kernels in a single sample and m1 represents the mass of whole kernels in a single sample.
(2) The physicochemical properties of the obtained nuts were measured according to Australian nut kernel (NY/T693-2020), and the results are shown in Table 2.
Table 1 examples 1 and comparative examples 1 macadamia nut shell sticking rate and whole kernel rate
Table 2 physical and chemical properties of the nuts of example 1 and comparative example 1
As can be seen from Table 1, the fresh nuts were dried and baked after being subjected to a short-time high-temperature treatment and cooling, the shell sticking rate was low when the nuts were opened, the shell sticking rates of the 3 samples of example 1 were all below 10%, and the average shell sticking rate was 37.00% lower than that of the macadimia nuts directly dried and baked in comparative example 1. Because the nuts and the shells are adhered, the nuts cannot automatically fall off when the shells are opened, and the nuts are required to be manually scratched or scraped by a medicine spoon, so that the nuts are easily separated into half kernels or even broken kernels. Therefore, the shell sticking rate of the macadimia nuts can be greatly reduced by short-time high-temperature treatment and cooling treatment of the fresh shell fruits, so that the whole kernel rate of the macadimia nuts is improved.
The fresh shell fruits are subjected to short-time high-temperature treatment and cooling treatment and then are dried and baked, the obtained macadimia nut kernels are high in whole kernel rate, the whole kernel rates of the 3 samples in the embodiment 1 are all over 87 percent, and compared with the whole kernel rate of the macadimia nuts directly dried and baked in the comparative embodiment 1, the whole kernel rate is improved by 33.10 percent, and the whole kernel rate improving effect is obvious.
As can be seen from Table 2, the macadimia nut kernels obtained in example 1 and comparative example 1 meet the requirements of the standard of the macadimia nut kernel (NY/T693-2020) on physical and chemical indexes of the peroxide value, acid value and fat of the kernels, and the water content of the kernels is slightly higher than the standard. The whole kernel rate of the kernel obtained in the example 1 is high, the kernel quality and the appearance are good, and the high-quality kernel product can be obtained after further baking and reducing the moisture.
Example 2
Selecting fresh shell fruits of full and uniform-sized macadimia nuts, placing 100 samples in an electrothermal blowing drying oven for short-time high-temperature drying treatment, drying at 70 ℃ for 20min, taking out, naturally cooling to room temperature, then performing electrothermal blowing drying treatment in an oven, and drying at 38 ℃ for 48h; and then continuously drying at 50 ℃ for 72 hours, opening shells of the dried and baked macadimia nut shells, and counting the shell sticking rate and the whole kernel rate of the macadimia nuts.
Example 3
Fresh shell fruits of full and uniform-sized macadimia nuts are selected, 100 pieces of each sample are placed in an electrothermal blowing drying oven for short-time high-temperature drying treatment, and are dried at 70 ℃ for 30min and taken out, and the rest conditions are the same as in example 2.
Comparative example 2
Fresh shell fruits of full and uniform-sized macadimia nuts are selected, 100 pieces of each sample are placed in an electrothermal blowing drying oven for short-time high-temperature drying treatment, and are dried at 70 ℃ for 10min and taken out, and the rest conditions are the same as in example 2.
Comparative example 3
Fresh shell fruits of full and uniform-sized macadimia nuts are selected, 100 pieces of each sample are placed in an electrothermal blowing drying oven for short-time high-temperature drying treatment, and are dried at 70 ℃ for 40min and taken out, and the rest conditions are the same as in example 2.
Comparative example 4
Fresh shell fruits of full and uniform-sized macadimia nuts are selected, 100 pieces of each sample are placed in an electrothermal blowing drying oven for short-time high-temperature drying treatment, and are dried at 70 ℃ for 50min and taken out, and the rest conditions are the same as in example 2.
Application example 2
The shell sticking rate and the whole kernel rate of the macadimia nuts of examples 2 to 3 and comparative examples 2 to 4 were calculated, the calculation formulas of the shell sticking rate and the whole kernel rate were the same as that of application example 1, and the results are shown in Table 3; and the shell sticking rate and the whole kernel rate of the macadimia nuts of examples 2 to 3 and comparative examples 2 to 4 are shown in fig. 1.
Table 3 macadimia nut shell sticking rate and whole kernel rate of examples 2 to 3 and comparative examples 2 to 4
As is clear from table 3 and fig. 1, after the treatment at 70 ℃ for 30min, the whole kernel rate reached 85% or more when the macadimia nut was opened, and the baking time increased from 30min to 50min, the cracking of the nuts increased, the cracking became large, the whole kernel rate was high, although the drying of the macadimia nuts for 40min and 50min was low in the sticking rate of the nuts, the cracking became large, the nuts absorbed water, and the nuts were oxidized to spoil after long-term exposure to air, and the quality of the macadimia nut nuts was lowered, so that the short-time high-temperature drying of examples 2 to 3 for 20min and 30min was best in combination.
Example 4
Selecting fresh shell fruits of full and uniform-sized macadimia nuts, placing 100 samples in an electrothermal blowing drying oven for short-time high-temperature drying treatment, drying at 70 ℃ for 20min, taking out, naturally cooling to room temperature, then performing electrothermal blowing drying treatment in an oven, and drying at 38 ℃ for 48h; and then drying for 72 hours at 50 ℃, and opening the shells of the dried and baked macadimia nut shells.
Example 5
Fresh shell fruits of full and uniform-sized macadimia nuts are selected, 100 pieces of each sample are placed in an electrothermal blowing drying oven for short-time high-temperature drying treatment, and are dried for 20min by adopting a 75 ℃ oven, and the rest conditions are the same as those in example 4.
Comparative example 5
Fresh shell fruits of full and uniform-sized macadimia nuts are selected, 100 pieces of each sample are placed in an electrothermal blowing drying oven for short-time high-temperature drying treatment, and are dried for 20min by adopting a 60 ℃ oven, and the rest conditions are the same as those in example 4.
Comparative example 6
Fresh shell fruits of full and uniform-sized macadimia nuts are selected, 100 pieces of each sample are placed in an electrothermal blowing drying oven for short-time high-temperature drying treatment, and are dried for 20min by adopting a 65 ℃ oven, and the rest conditions are the same as those of example 4.
Comparative example 7
Fresh shell fruits of full and uniform-sized macadimia nuts are selected, 100 pieces of each sample are placed in an electrothermal blowing drying oven for short-time high-temperature drying treatment, and are dried for 20min by adopting an oven at 80 ℃, and the rest conditions are the same as those in example 4.
Comparative example 8
Fresh shell fruits of full and uniform-sized macadimia nuts are selected, 100 pieces of each sample are placed in an electrothermal blowing drying oven for short-time high-temperature drying treatment, and are dried for 20min by an oven at 85 ℃, and the rest conditions are the same as in example 4.
Application example 3
The shell sticking rate and the whole kernel rate of the macadimia nuts of examples 4 to 5 and comparative examples 5 to 8 were calculated, and the formulas for calculating the shell sticking rate and the whole kernel rate were the same as those of application example 1, and the results are shown in Table 4, and the shell sticking rate and the whole kernel rate of the macadimia nuts of examples 4 to 5 and comparative examples 5 to 8 are shown in FIG. 2.
Table 4 macadimia nut shell sticking rate and whole kernel rate of examples 4 to 5 and comparative examples 5 to 8
| Group of | Short-term high temperature drying temperature (. Degree. C.) | Shell sticking rate (%) | Whole kernel rate (%) |
| Examples4 | 70 | 11.00 | 73.34 |
| Example 5 | 75 | 8.00 | 85.41 |
| Comparative example 5 | 60 | 32.00 | 54.31 |
| Comparative example 6 | 65 | 27.00 | 65.94 |
| Comparative example 7 | 80 | 10.00 | 84.32 |
| Comparative example 8 | 85 | 9.00 | 85.66 |
Comparative example 9
Fresh shell fruits of full and uniform-sized macadimia nuts are selected, three repetitions are set, each sample 1, sample 2 and sample 3 is subjected to conventional baking at 40 ℃ for 96 hours. And after baking, opening the shell by adopting a special shell removing machine for the macadimia nuts, and counting the whole kernel rate and the shell sticking rate of the macadimia nuts. The calculation formulas of the whole kernel rate and the shell sticking rate are the same as that of application example 1, and the results are shown in Table 5.
Table 5 comparative example 9 after conventional baking, the shell sticking rate and the whole kernel rate
As can be seen from the results in Table 5, the macadamia nut has a low overall rate and a high shell sticking rate at a conventional baking temperature of 40℃for 96 hours.
Example 6
Selecting fresh shell fruits of full and uniform 116 macadamia nuts in south Asia, placing 100 samples in an electrothermal blowing drying oven for short-time high-temperature drying treatment, drying at 70 ℃ for 20min, taking out, naturally cooling to room temperature, then performing electrothermal blowing drying treatment in an oven, and drying at 38 ℃ for 48h; and then drying for 72 hours at 50 ℃, and opening the shell of the macadimia nut with the water content of 3.74 percent after the drying and baking are finished.
Comparative example 10
100 fresh shell fruit samples of full and uniform-sized 116 macadamia nuts in south Asia are selected, the water content of the fresh shell fruits is 22.92%, and the fresh shell fruits are directly opened without short-time high-temperature drying treatment and two-stage drying treatment.
Comparative example 11
Selecting 100 fresh shell fruits of 116 macadamia nuts with full and uniform sizes, firstly carrying out short-time high-temperature drying treatment at 75 ℃ for 30min, and then drying at 38 ℃ for 48h to obtain the macadamia nuts with the water content of 10.56%.
Application example 4
The shell sticking rate and the whole kernel rate of the macadimia nuts of the south asia 116 of example 6 and comparative examples 10 to 11 were calculated, and the calculation formulas of the shell sticking rate and the whole kernel rate were the same as that of application example 1, and the results are shown in table 6.
Table 6 macadamia nut shell sticking rate and whole kernel rate of example 6 and comparative examples 10 and 11
| Grouping | Moisture content (%) | Shell sticking rate (%) | Whole kernel rate (%) |
| Comparative example 10 | 22.92 | - | 0 |
| Comparative example 11 | 10.56 | 59 | 26 |
| Example 6 | 3.74 | 10 | 85 |
In table 6 "-" represents that statistics cannot be made. Because the short-time high-temperature drying is not carried out, the shells of the fresh macadimia nut shells are not brittle and cannot be cracked, the macadimia nut kernels are severely damaged by extrusion, and the shell sticking rate cannot be counted because the macadimia nut kernels cannot be peeled.
In conclusion, the roasting method of the fresh macadimia nut shells can remarkably reduce the adhesion between shells and nuts, remarkably improve the whole kernel rate of the nuts when the shells are opened, and obtain the high-quality macadimia nut kernels.
Although the foregoing embodiments have been described in some, but not all, embodiments of the invention, it should be understood that other embodiments may be devised in accordance with the present embodiments without departing from the spirit and scope of the invention.
Claims (8)
1. A baking method for improving the whole kernel rate of macadimia nut is characterized by comprising the steps of sequentially carrying out short-time high-temperature drying treatment, cooling and drying treatment on the shell of the macadimia nut;
the temperature of the short-time high-temperature drying treatment is 70-78 ℃ and the time is 20-32 min; the short-time high-temperature drying treatment mode is electrothermal blowing drying;
the drying treatment comprises a first-stage drying treatment and a second-stage drying treatment; the temperature of the first-stage drying treatment is 35-40 ℃ and the time is 42-48 h; the temperature of the second-stage drying treatment is 48-50 ℃ and the time is 66-72 h.
2. The baking method according to claim 1, wherein the cooling mode comprises natural cooling or air cooling, the cooling time is 1-2 h, and the cooled temperature is based on that the shell temperature of the macadamia nut is less than 28 ℃.
3. The method of claim 1, wherein the moisture content of the macadamia nut shell after the short-time high-temperature drying treatment is 15% -20%.
4. The baking method according to claim 1, wherein the moisture content of the macadamia nut shell after the first-stage drying treatment is 8% -10%; the water content of the macadamia nut shell after the second-stage drying treatment is 2% -5%.
5. The toasting method of claim 1, wherein the drying process is electrothermal air drying.
6. A method for preparing an entire macadimia nut kernel, comprising the steps of:
the method for baking macadimia nut shells according to any one of claims 1-5, and obtaining the whole macadimia nut kernel after shell opening.
7. The method of claim 6, wherein the macadamia nut shell is picked within 10 days, and the moisture content of the macadamia nut shell is 20% -25%.
8. The method of claim 6, wherein the macadamia nut shell is obtained by peeling green peel of macadamia nut green peel.
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